DRUNKEN MUSSELS
This is a wonderful recipe for mussel and clam lovers. A very light sauce made with butter & beer. I first tried this at a local restaurant called Bones Grille in Lansdale, PA. I did my best to copy it. I hope you enjoy.
Provided by shadowgirl...
Categories Mussels
Time 25m
Yield 2 dozen, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Place Ale & Butter in sauce pan over medium to low heat.
- When butter is melted add leeks, garlic & chili powder.
- Bring to a simmer and let reduce half way.
- Add milk. Bring back to a simmer for about 5 minutes.
- Taste test. For spicier taste buds add more chili powder. Garlic lovers add more garlic.
- Steam mussels until open. Pour sauce over mussels.
- Squeeze juice from lemon over mussels.
- NOTE: I like to double or even triple the recipe & steam the mussels in the sauce. Fresh bread for dunking is a must with my family. I have added a small amount of saffron or tarragon to the sauce for another unique flavor. To stretch the recipe you can always add more milk or the broth from the steamed mussels works well too.
Nutrition Facts : Calories 1063.7, Fat 99.5, SaturatedFat 60.7, Cholesterol 306.5, Sodium 1277.8, Carbohydrate 19.6, Fiber 3, Sugar 1.2, Protein 27.1
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